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Lamb Curry

Lamb Curry

This is Jamie Oliver's friend's Peter's lamb curry. Indian food usually seems so indulgent but besides the 1/4 T butter per serving there's not ...

Maria Ferrari
Nov 2008
Intermediate
2 votes
1 review
2 comments
4986 views
Grilled Lamb Steaks with Garlic and Rosemary

Grilled Lamb Steaks with Garlic and Rosemary

This is a simple and fantastic grilled lamb recipe. It can be made with or without the wine, and marinating is not necessary if you leave out ...

John Spottiswood
Jul 2009
Advanced
2 votes
1 review
1 comment
1025 views
XINJIANG LAMB MINI PITA POCKETS

XINJIANG LAMB MINI PITA POCKETS

On the Silk Road path, the Uyghur cuisine in north western China uses a lot of spices and features goat and lamb dominantly. It's not what one ...

Linda Tay Esposito
Jun 2008
Professional
2 votes
1 review
1 comment
4678 views
Moroccan Lamb, Dates & Honey Tagine

Moroccan Lamb, Dates & Honey Tagine

This dish has a luscious mix of honey, cinnamon, lamb, dates and almonds. It is rich without being too heavy. It tastes fantastic with red wine. ...

John Spottiswood
Feb 2008
Advanced
5 votes
4 reviews
1 comment
4101 views
Grilled Lamb Kebabs

Grilled Lamb Kebabs

These light Moroccan seasonings produce extremely flavorful lamb. They enhance the natural flavor of the lamb without overwhelming it. Whether ...

John Spottiswood
about 1 month ago
Advanced
4 votes
3 reviews
2 comments
929 views
Niman Ranch Braised Lamb Shanks "à la Provençal"

Niman Ranch Braised Lamb Shanks "à la Provençal"

Andrew Floyd
Jun 2008
Professional
2 votes
4195 views
Barbecued Lamb Moroccan Style

Barbecued Lamb Moroccan Style

This is a traditional northern african recipe called Mechouie. It's normally done with a whole lamb, but I BBQ a boneless leg of lamb butterflied

John Spottiswood
Jun 2008
Advanced
4 votes
1 review
3743 views
Braised Lamb Shank

Braised Lamb Shank

Jason Balestrieri
Jul 2008
Professional
1 vote
4596 views
Grilled Lamb Kabobs

Grilled Lamb Kabobs

These are easy and super delicious- a heads up, you'll want to mix up the meat, kabob it and let the flavors marry in the fridge for at least 2 hours~

Beth Griffin
Aug 2009
Advanced
2 votes
1 review
1 comment
853 views
Goat Cheese Crusted Loin of Lamb

Goat Cheese Crusted Loin of Lamb

This is a lamb dish that I put on the menu at Brick when I first started here in 2007. I love the play between the sweetness of the caponata, and ...

Alex Marsh
Sep 2008
Professional
1 vote
3501 views
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